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Viva Renaissance Yeast 100g
Added: 07-05-2018
 
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SKU: 12274-100
Viva 100g
 
 
 
Viva is a H2S-preventing wine yeast strain ideal for artisan style sparkling wines, fruit forward white grapes and high must weight red table wines.
 
A rapid clean fermenter characterized by its ability to ferment under diverse conditions such as high or low temperatures, this yeast demonstrates strong fermentation kinetics while preserving fresh, fruit character.
 
It is also an active competitor against other yeasts. Formerly called Vivace.
 
 
Recommended Styles: Artisan Style Sparkling and Still Whites, High must weight Red Table Wines, and Ciders

Our price: CA$19.50
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Small Batch (23L & Under)

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Premier Cuvee 5gm
 
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SKU: 12114-005

For dry table wine, sparkling wine cuvee or tirage. Previously known as prise de Mousse and is a similar yeast to the EC1118. Can be used to restart stuck fermentation.


Our price: CA$1.25
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Premier Rouge 5g
 
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SKU: 12113-005

For cabernet Sauvignon, Merlot and other full-bodied reds. Similar to French Reod or Bordeaux red. Formerly called Pasteur Red.


Our price: CA$1.40
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Premier Blanc Yeast 5g
 
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SKU: 12112-005

Old name: Pasteur Champagne

5g


Our price: CA$1.25
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Premier Classique (Montrachet) 5gm
 
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SKU: 12111-005

For: full bodied reds and Chardonnay. Similar to UCD #522. Formerly called Montrachet.


Our price: CA$1.25
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Cote des Blanc 5g
 
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SKU: 12110-005

While this yeast is a relatively slow fermenter, it produces fine, fruity wines that can be forced to leave some reasidual sugar by lowering the temperature.

It is recommended for reds, whites, sparkling cuvées and non-grape fruit wines (especially apple, it is reported).


Our price: CA$1.25
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Yeast Lalvin RC212 5gms
 
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SKU: 12160-005

Lalvin Bourgorouge RC212 consistently produces Pinot noir with good structure, ripe cherry, bright fruit and spicy characteristics. Wines made with Lalvin Bourgorouge RC212 can be blended with wines made with RA17 to achieve more complexity and finesse.

This yeast expresses excellent "Burgundy" chatacteristics when used in red wines, and is a go to for many styles such as: Cabernet Sauvignon, Malbec, Gamay, Cabernet Franc, Pinot Noir, and Zinfandel.

 


Our price: CA$1.40
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Yeast Lalvin EC1118 5g
 
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SKU: 12162-005

Lalvin EC-1118 is the most widely used yeast in kit wines; it can make Reds, Whites, Meads, and Ciders, and is good for barrel fermentations. 

Also called champagne yeast or all purpose wine yeast.

The character of this yeast is often described as "neutral" or "dry", given that it is a strong fermenter that does not produce a lot of esters.

It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrients conditions, Lalvin EC-1118 produces a lot of SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus. 


Our price: CA$1.40
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Yeast Lalvin K1-V1116 5g
 
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SKU: 12161-005

Lalvin V1116 (K1)™: The secure choice for light, fresh, crisp whites. It can also be used for rosé or basic red wines. V1116 (K1) is recommended for the fermentation of icewines.

V1116 (K1) tends to express the freshness of white grape varieties. Natural fresh fruit aromas are retained for longer, compared to wines fermented with standard yeast (such as Prise de Mousse). 

When fermented at low temperatures (below 16°C) and with the right addition of nutrients V1116 (K1) is one of the more flowery ester producers (isoamyl acetate, hexyl acetate and phenyl ethyl acetate). These esters bring fresh floral aromas to neutral varieties or high-yield grapes.


Our price: CA$1.40
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Yeast Lalvin 71B 5gm
 
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SKU: 12163-005

Lalvin 71B is known for making blush and semi-sweet wines with a tropical fruit character. Long-lived aromas are due to its production of relatively stable esters and higher alcohols. Lalvin 71B also softens high acid musts by partially metabolizing malic acid.

Lalvin 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France.


Our price: CA$1.40
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Vintner's Harvest MA33 yeast 8g
 
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SKU: 12002

MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate. 

MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. 


Our price: CA$4.05
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